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One of my favorite pastas during the summer is summer squash or zucchini carbonara and I have long been wondering if a winter squash would work in a carbonara. I recently recalled wondering this and since I had some butternut squash on hand it was the perfect time to find out. When I make the zucchini carbonara I generally like to use penne because it is easy to cut the zucchini into the shape of the penne pasta which works out nicely. Since butternut squash is easiest to use in cube form I wanted to use a pasta that would go better with it and I thought that orecchiette would work well if I cut the squash small enough to be cupped by the little ear shaped pasta. Other than swapping the winter squash in for the summer squash, I pretty much kept the recipe the same, though I did replace the parsley with sage which I think goes better with the squash. The butternut squash carbonara with sage was nice and quick and easy to make and it tasted great! The sweet butternut squash went really well in the creamy sage flavoured sauce and of course the salty bacon rounded things off nicely! I think that I might even like this winter squash version better that the summer squash version and I know that I will be making it again and again.

Butternut Squash Carbonara

Servings: 2

ingredients

6 slices bacon (cut into 1 inch slices)

2 cups squash (cut into small pieces)

1/2 pound pasta (gluten free for gluten free)

1 clove garlic (chopped)

1 tablespoon sage (chopped)

pepper to taste

2 egg yolks

2 tablespoons heavy cream

1/4 cup parmigiano reggiano

directions

Start boiling some water in a large pot to cook the pasta.

Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.

Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.

Meanwhile, add the pasta to the boiling water and cook as directed on the package.

Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.

Drain the cooked pasta reserving some of the water.

Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.

What a fantastic post. I can't believe it took me so long to visit it. The dish is awesome and now I know exactly what to do with the half a huge butternut squash sitting on my counter. Thanks so much for sharing with Presto Pasta Nights.

This week I'm hosting and I'd love another Kevin Spectacular for the roundup.

Roommate and I tried this tonight for dinner. I had some butternut squash all ready cut and prepared leftover from butternut squash soup. This meal was AMAZING. I will defiantly be adding to my collection. Thank you for posting

While I was reading your most recent post out of the corner of my eye I see this dish. It caught my eye 1) because of the fabulous colors & 2) I love anything with butter nut squash. This is most def a must try. Thanks

I made this tonight and it was delicious! Thanks for a great, simple recipe! I noticed that the recipe didn't state when to add the bacon back in, so I stirred into the pasta right at the end. Yum Yum!

Five stars! This hit the spot, reminiscent of of pumpkin ravioli with brown butter sage sauce. I used turkey instead of pork bacon to make it a little lighter - keeping it in the pan instead of moving it out when cooking the squash so i had time to get nice and crispy. The squash was a good way to keep things hearty without totally overloading on carbs and the turkey bacon still gave the nice salty, smoky kick without being too fatty. I will definitely make again sometime this season. http://epifurious.tumblr.com/post/35524934148/butternut-squash-carbonara

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.